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    c/o Department of Nutrition and Dietetics, University of Nigeria, Nsukka.
    +2348037413684
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    Journal of Dietitians Association of Nigeria (JDAN)Journal of Dietitians Association of Nigeria (JDAN)
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      Nutrient composition

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      • Nutrient composition
      Showing 1-10 of 76 results
      Journal of Dietitians Association Nigeria Journal of Dietitians Association Nigeria

      Comparative Proximate And Qualitative Phytochemical Evaluation Of Three Species Of Oyster Mushrooms Cultivated In Nigeria

      • Posted by Journal of Dietitians Association Nigeria
      • Categories Archive, Journals, Previous Editions, Volume 8, 2017
      • Date July 1, 2019
      July 1, 2019
      0

      AU Onyechi1 and MC Afieroho1,2 1 Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, 2 Department of Nutrition and Dietetics, University of Nigeria Teaching Hospital, Enugu Corresponding authors email: [email protected] ABSTRACT Background: Edible mushrooms such as Pleurotus tuber regium fruiting body (PTF), Pleurotuspulmonarius (PP) and Pleutotusostreatus (PO) are valued the world over for their food and medicinal …

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      Journal of Dietitians Association Nigeria Journal of Dietitians Association Nigeria

      Nutrient Composition of Freeze-Dried and Oven-Dried Soursop (Annona Muricata) Pulp Powders and Sensory Evaluation of their Drinks Compared to Fresh one

      • Posted by Journal of Dietitians Association Nigeria
      • Categories Archive, Journals, Previous Editions, Volume 9, 2018
      • Date December 23, 2018
      December 23, 2018
      0

      Onyechi, U. A., Ibeanu V. N., *Okechukwu T. P. and Nsofor L. D. Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu State *Corresponding Author: [email protected] ABSTRACT Background: Soursop is underutilized and highly perishable, tropical fruit rich in several nutrients. Objective: This study determined the nutrient composition of freeze-dried and oven-dried soursop (Annona muricata) pulp powders and sensory evaluation …

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      Journal of Dietitians Association Nigeria Journal of Dietitians Association Nigeria

      Nutrient And Sensory Properties Of Flour Blends From Fermented Sorghum (Sorghum Bicolor), Fermented Cowpea (Vigna Ungiculata) And Unripe Fresh Banana(Musa Acumunata).

      • Posted by Journal of Dietitians Association Nigeria
      • Categories Archive, Journals, Previous Editions, Volume 9, 2018
      • Date December 23, 2014
      December 23, 2014
      0

      * OLY-ALAWUBA, N.M. and ** NNAM, N.M * Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria. [email protected], 07030459090. ** Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria [email protected], 08176149022. ABSTRACT The study examined the nutrient composition, sensory properties and acceptability of porridges made from blends of fermented sorghum, cowpea and fresh unripe banana flours. …

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